Tortilla Española Bites with Manchego

When it comes to holiday entertaining, there are a few dishes that I shamelessly love to serve over and over (and over!) again.

They’re solid favorites that are as easy to prepare, as they are delicious to eat. My go-to among these is Tortilla Española—a Spanish potato and onion omelet popular on tapas menus around the world.

This is a dish that is close to my heart, as it’s one that I grew up eating with my family. My mom would often serve it as a simple lunch on lazy weekend afternoons, and it was always the one thing she knew everyone would love.

As I grew older and started cooking for my friends, I realized that the dish also worked well as the perfect pairing for a glass of sparkling champagne.

This version here was inspired by the new Président® Don Bernardo® Manchego cheese—a nutty, intense aged sheep’s milk cheese that adds incredible flavor even in small portions.

Paired with a spicy cured Spanish chorizo, it’s the perfect way to add a festive touch to an otherwise simple traditional dish.

Though typically served in large thick slices, for parties I prefer to cut the cooled omelet into bite-sized squares that guests can easily grab and enjoy while sipping drinks or mingling.

The best part is that it is one of those dishes that’s even better made in advance, so I can bake it the day before, then cut and serve just before the guests arrive.

It saves me time, and assures that my guests have something a bit more substantial than crackers or nuts to nosh on while the rest of the meal is being prepared.

And because I’m never one to shy away from gilding the lily (it is the holidays after all!), I also created a simple Smoky Herb Cheese Aioli to serve alongside as a dip. For the sauce, I used Président® Garlic & Herbs Gourmet Cheese —a soft and creamy cheese that’s packed with flavor.

I hand-whipped the cheese with a bit of mayonnaise and smoked paprika for a smooth and creamy sauce that is the perfect accompaniment to this easy holiday appetizer.

Want to create this recipe at home?

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This post was sponsored by Lactalis. I was compensated to write it, but all words, images, recipes, and opinions are totally my own. Thank you for supporting companies like Lactalis that make it possible for me to continue to create great recipes and original content for you!

Fill a large pot with 3 quarts cold water and season with kosher salt. Slice the unpeeled potatoes into ¼” thick round slices and drop into cold water. Place the pot over high heat and bring to a boil until all potatoes are fork tender, about 10 minutes. Drain and set aside.

In a large mixing bowl, whip the eggs, cream, salt, and pepper for two minutes, then stir in the diced onions, Manchego cheese, diced chorizo, and cooked potatoes.
Pour the egg mixture into the prepared skillet, and bake for 20-25 minutes, or until cooked through and slightly puffed on sides.

Remove from oven and let cool 5 minutes until the omelet pulls away from the sides of the skillet. Flip out onto to a cutting board and let cool completely before cutting into 1 ½” cubes.

To make the aioli: whisk together the softened gourmet cheese, mayonnaise, and smoked paprika. Chill until serving.

Garnish tortilla bites with minced parsley or cilantro, and serve with the aioli for dipping.